Arrowroot is used mainly as a thickening or gelling agent. It can be used as a substitute for cornstarch or wheat flour in recipes (for thickening): 2 parts arrowroot=1 part cornstarch 1 part arrowroot=1 part wheatflour
Arrowroot is used mainly as a thickening or gelling agent. It can be used as a substitute for cornstarch or wheat flour in recipes (for thickening): 2 parts arrowroot=1 part cornstarch 1 part arrowroot=1 part wheatflour